Easy Bakery-Style Pistachio Muffins Recipe
These Easy Bakery-Style Pistachio Muffins are delightfully moist and flavorful, featuring a rich pistachio taste enhanced by a creamy pistachio pudding mix. Perfect for breakfast or a snack, they’re simple to make with a buttery, tender crumb and a hint of almond and vanilla extracts for extra depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast; Snack; Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Muffin Batter
- 1/2 cup salted butter (melted)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 box instant pistachio pudding mix (3.4 oz)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (room temperature)
- 1 3/4 cups all-purpose flour (spoon measured)
Topping
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 1/4 cup pistachios (chopped fine)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the melted butter, 3/4 cup granulated sugar, eggs, vanilla extract, and almond extract. Beat together until smooth and well blended.
- Add pudding mix and dry ingredients: Stir in the instant pistachio pudding mix until incorporated. Then mix in the baking powder, salt, and flour, alternating with milk, beginning and ending with the flour. Stir gently until just combined, ensuring not to overmix to keep muffins tender.
- Fill muffin cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Prepare topping: In a small bowl, mix the 1/2 cup granulated sugar with the melted butter until combined. Sprinkle this mixture over the tops of the muffins, then evenly distribute the finely chopped pistachios on top.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Cool and serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use room temperature eggs and milk for a smoother batter.
- Don’t overmix the batter to avoid dense muffins.
- The pistachio pudding mix adds both moisture and flavor to the muffins.
- You can substitute the salted butter with unsalted butter and add a pinch more salt if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Pistachio muffins, pistachio pudding, easy muffins, bakery-style muffins, nutty muffins, almond extract, moist muffins
